Roasted Butternut Squash And Spinach Penne Pasta

• 1 tablespoon olive oil
• 1 butternut squash, cut in half lengthwise and seeded
• 1 pound whole wheat penne pasta
• 1 cup chopped shallots
• 1 garlic clove, minced
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 cup buttermilk
• 1/2 cup milk
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon salt
• 1/2 cup freshly grated parmesan cheese

1. Preheat oven to 400?F. Dip a pastry brush in olive oil and evenly brush flesh side of the squash halves; place flesh side down on a greased cookie sheet. Bake at 400?F for 45 minutes to 1 hour or until tender. Let squash cool for 10 minutes. Remove flesh from the squash halves with a spoon and mash with a fork until smooth (my yield was 2 cups).
2. Cook pasta according to package directions. Drain the pasta in a colander, return it to the pot, and keep warm.
3. Heat remaining 2 teaspoons olive oil in a large skillet and cook shallots for 5 to 7 minutes or until tender. Add garlic and cook 1 additional minute. Add spinach and roasted mashed butternut squash to the pan. Stir in buttermilk, milk, rosemary, and salt and stir until smooth, about 2 minutes. Mix pasta and sauce until the sauce evenly coats all the ingredients. Sprinkle parmesan cheese over each serving. Makes 6 servings.

olive oil, butternut squash, whole wheat penne pasta, shallots, garlic, buttermilk, milk, fresh rosemary, salt, freshly grated parmesan cheese

Taken from food52.com/recipes/3615-roasted-butternut-squash-and-spinach-penne-pasta (may not work)